Turkey Stock on Hour 7

Our house smells amazing. Again. Yesterday I made one of the turkey’s for J.’s family’s celebration. It was my first attempt at making a turkey all by myself. Using my mom’s recipe, it went very well. The particulars: sage/thyme butter under the skin. In the stuffing we had leeks, apple, cranberry, sausage, rosemary. Then I caramelized a giant skillet full of onions and shallots. and added them to the turkey drippings. That ended up making the gravy. The turkey got an apricot jam glaze from apricots I preserved myself in the summer. I was so exhausted by the end of the night that I fell asleep at 9pm.

Today I stopped by my mom’s to borrow her giant soup pot. Making stock in two pots last year was fun and all — but I was ready for some simplification. I had considered buying one myself but that would have required my violating “buy nothing day” (which I’ve been faithfully adhereing to for 3 years).

Turns out my mom wasn’t feeling well, so I got a turkey stock started for her and hopefully she’s been enjoying a few good bowl fulls this evening.

Then I came home and got started on our stock. It’s on hour seven and the house smells lovely. I think I’ll let it go for a few more hours while I do some work. (The fun part is that we got two carcasses this year. I froze the other one for some stock in the future)

Max has had a lovely holiday. He has eaten plenty of turkey (light and dark meat), yams, potatoes, stuffing and a little bit of pumpkin pie that J.’s mom made.